Enjoy that fresh summer corn harvest with my quick and easy Corn Fritters recipe. Made with fresh corn, jalapenos, and a light batter, you’ll be making these fried corn fritters on repeat.
If you’ve never had corn fritters before, you’re in for a treat. Corn fritters are a fantastic way to make use of that summer corn harvest. Plus, you can whip up a batch in just a few minutes in your kitchen.
Fritters are fried pastries that can be filled with sweet or savory ingredients. Sometimes fritters are mostly dough, with a small amount of filling.
However, I want to enjoy the corn in my fritters. You’ll find that my recipe is light on batter, and filled to the brim with corn and jalapenos. This way, we get maximum crunch and flavor, without all the filler!
Corn not in season? Not to worry! You can also use frozen corn, which I like to use year ’round.
Love corn? Try my amazing (if I must say so myself) Corn Chowder with Andouille Sausage. Or, make corn on the cob the easiest way ever, with my recipe: Oven Roasted Corn on the Cob with Seasoned Butter.
Fresh Corn Fritters
As I said before, you’re welcome to use fresh corn, cut off the cob, for this recipe. Corn can be found in abundance during the summer months are your local grocery store or farmer’s market. I love utilizing fresh crops when I can, especially when it’s in season and cheap.
However, fresh corn is not always available, and that’s okay! You are welcome to use frozen corn instead. If you’re using frozen corn, you’ll need to thaw it before preparing your fritters.
If you’re thinking ahead, simply measure out your corn into a bowl and let it thaw at room temperature on the kitchen counter. If not, simply cover your corn with water and microwave for a minute or so. You only need to bring it to room temperature, so it doesn’t need much time in the microwave to warm up.
How To Make Corn Fritters
Making corn fritters is a quick and easy task. First, you’ll combine your ingredients in a bowl. Fresh corn and jalapenos are mixed with your dry ingredients – flour, salt, and baking powder.
Then, you’ll add your wet ingredients – an egg and milk. Stir until all of your ingredients are combined. The “batter” will be thick and sticky. This is normal!
As I said before, my fritter recipe is light on batter, and focuses more on the filling – corn and jalapenos.
Then, you’ll heat a skillet over medium heat and coat the bottom of the pan with vegetable oil. While we are not fully frying our fritters, you’ll want a good amount of oil in the pan. This way, your fritters don’t stick to the bottom of the pan.
Try using a 1/2 measuring cup to measure your batter, this will ensure your fritters are equally sized. When your oil is hot, pour a heaping 1/2 cup of batter into the pan. Then, gently flatten and shape it into a circle.
Since the batter is thick, you’ll have to help form your fritters into little patties once they’re in the pan.
The most important part about making fritters is to not walk away – they will cook fast. Your fritters will only need about 2-3 minutes per side before needing a flip. Keep an eye on the edges. When they begin browning, they’re ready to flip.
Using a spatula, gently flip each fritter over. After another 2-3 minutes on the second side, remove your fritter from the pan and onto a paper towel lined plate. If needed, add more oil to the pan before starting the next batch.
If you notice your fritters browning fast, turn the heat down slightly. Every stove top is different, so adjust your temperature if needed.
- 3 cups corn if using frozen, thaw first
- 2 jalapenos diced
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1/4 cup milk
- vegetable oil for frying
- In a bowl, add your corn and diced jalapenos. Then, add your dry ingredients: flour, baking powder, salt, and pepper. Toss to combine. Add your wet ingredients: egg and milk, stirring until ingredients are fully incorporated.
- In a skillet over medium heat, coat the bottom of the pan in vegetable oil.
- Spoon a heaping 1/2 cup of batter into the pan. Gently flatten the batter and form into a circle.
- Fry for 2-3 minutes per side, or until edges are lightly browned. Transfer to a paper towel lined plate.
- Optionally, serve with a dollop of sour cream or salsa on top.
- Try using a 1/2 measuring cup to measure your batter, this will ensure your fritters are equally sized.
- Since the batter is thick, you'll have to help form your fritters into little patties once they're in the pan.
- The most important part about making fritters is to not walk away - they will cook fast. Your fritters will only need about 2-3 minutes per side before needing a flip.
- If needed, add more oil to the pan before starting the next batch.
- If you notice your fritters browning fast, turn the heat down slightly. Every stove top is different, so adjust your temperature if needed.